Pan Fried Tilapia with Sauteed Bottle Gourd (Upo) & Salted Black Beans (Tausi)

I am taking a break from meat today, and decided to order fried tilapia from the fish market a couple of blocks from the office. I picked it up on the way home, and spared myself the hassle and mess of frying. While at the store, I spotted a bunch of fresh bottle gourds (Lagenaria siceraria) in the produce aisle, grabbed one and decided to cook it with the tilapia. I guess I was not craving plainly fried tilapia, but something more appealing and substantial. It took me less than 30 minutes to cook and serve myself. I had it with steamed rice. Uncomplicated, I should say, and ready to post by 7:30 p.m. So much for being laid-back...

Tuesday's dinner. . .

Upo sticks

Mise en place

2 whole tilapia, pan fried
4 tablespoons vegetable oil
3 cloves garlic, sliced into thin strips
1 pc. medium white onion, chopped
2 pcs. medium tomatoes, chopped
1 pc. carrot, quartered and sliced into 1/4 widths
4 stalks scallions, chopped
1 tablespoon fresh ginger,peeled and chopped
1 medium sized bottle gourd (upo or Lagenaria siceraria), peeled, cored and cut into 1/2" X 2" sticks, about 4-5 cups
1 6 oz. can salted black beans, drained
1 cup warm water
juice from 1/2 lemon or lime

Heat the oil in a pan over medium high heat. Saute the garlic, onions, tomatoes, ginger, carrots for 5-8 minutes, then add the salted black beans and saute for 3 more minutes. Add the bottle gourd sticks and toss for 2 minutes. Add the warm water and cover pan. Allow to simmer for 5 minutes, and add pan-fried fish. Sprinkle the scallions and add the lemon juice. Simmer in covered pan until the bottle gourd sticks are al dente consistency. Adjust seasoning, adding salt and crushed black pepper if desired.